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4 Serves
90 Mins
38 g
1 g
13 g
Cut the pork shoulder into bite-sized cubes and place them in a bowl. Add the crushed coriander seeds, salt, and pepper, then pour in the dry red wine to marinate for at least 30 minutes.
Ingredients, vitamins, and health benefits
Pork Shoulder
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Vitamin K
6 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
1 µg / 400 µgCalcium
19 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
396 mg / 1,250 mgPotassium
681 mg / 4,700 mgSodium
679 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
44 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
102 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Remove the pork from the marinade, reserving the liquid, and sear the meat in the pot until browned on all sides.
Pour the reserved marinade into the pot, bring to a simmer, then cover and cook on low heat for 45 minutes until the pork is tender and the sauce has reduced.
Coriander
Salt
Black Pepper
Dry Red Wine
Olive Oil
Vitamin A
4 µg / 900 µgVitamin C
1 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
1 µg / 400 µgCalcium
19 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
396 mg / 1,250 mgPotassium
681 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
102 mg / 300 mgCaffeine
0 mgNet Carbs
48
g11
g65
g
Thai
RomanianZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
44 µg / 55 µgAlcohol
0 g